Little Pineapple Upside-Down Cakes

By moddie2bert

Ingredients

• 1 tablespoon butter or margarine, melted
• 1 tablespoon light corn syrup
• 2 tablespoons light brown sugar
• 2 slices pineapple, well drained (from 8-oz can)
• 2 maraschino cherries, well drained
• 2 Pillsbury Grands! Frozen Buttermilk Biscuits (from 25-oz bag)
• whipped topping, if desired

Details

Servings 2

Preparation

Step 1

Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.
In small bowl, mix butter, corn syrup and brown sugar; divide evenly between custard cups. Place 1 pineapple slice and 1 cherry into each custard cup; top each with 1 biscuit. Place custard cups on cookie sheet. Bake 25 to 30 minutes or until deep golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm, topped with whipped topping, if desired.


Tip: Be sure to remove the cakes from the custard cups just a minute after baking so that the cakes don't stick--and so you don't miss a bit of the caramely topping!